Anyone brewed an IPA with EKG ?
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Shenanigans
Well-Known Member
Also sounds good.
I have about 185g from a 250g pack of Target in my freezer for almost 2 years, would be good to use them up.
What hops schedule would you suggest?
Dry hopping too?
Thanks!
Shenanigans
Well-Known Member
I'm from Ireland but live in Germany so unfortunately I dont have easy access to any Fuller's beers.
Still not sure if 100% Target is the way to go so maybe I'll add some EKG or Fuggles at flame out
this in not an ipa but a very good beer, i drank the keg in a week so it must be good
http://www.brewersfriend.com/homebrew/recipe/view/284030/standard-english-pub-ale
http://www.brewersfriend.com/homebrew/recipe/view/284030/standard-english-pub-ale
Shenanigans
Well-Known Member
Coming back to this again.
A few years back I bought two packs of Windsor dry yeast but never got around to using them.
Do you think this beer would turn out good with that yeast as they are expired since last month and I'd like to use them up?
However I'd rather not mess up this beer for the sake of a few bucks.
The attenuation would probably be a bit low but I can mash at a lower temperature to counteract this; maybe also add 1/4 to 1/2 a pound of dark brown sugar.
A few years back I bought two packs of Windsor dry yeast but never got around to using them.
Do you think this beer would turn out good with that yeast as they are expired since last month and I'd like to use them up?
However I'd rather not mess up this beer for the sake of a few bucks.
The attenuation would probably be a bit low but I can mash at a lower temperature to counteract this; maybe also add 1/4 to 1/2 a pound of dark brown sugar.
Shenanigans
Well-Known Member
So I actually brewed this again 3 weeks ago with the only change from the original recipe being that I used WLP005 at about 65F.
I measured a sample a few days ago and it was at 1.016 with no hints of diacetyl. However yesterday I added a Fermwrap to see if I could get it a few points lower before I bottle tomorrow.
I have no idea what temperature it will be raised to but I guess somewhere between 68 and 70. I'm going to take another sample tonight so I'll measure the temperature then.
Looking forward to this one because last time I tried was with WLP002 and I thought it was finished. It was my first English IPA and I was really enjoying it too but after two weeks in the bottle it was way overcarbed.
I always have a hard time handling that yeast. Be it either WLP002 or WY1968
Shenanigans
Well-Known Member
So I actually brewed this again 3 weeks ago with the only change from the original recipe being that I used WLP005 at about 65F.
I measured a sample a few days ago and it was at 1.016 with no hints of diacetyl. However yesterday I added a Fermwrap to see if I could get it a few points lower before I bottle tomorrow.
I have no idea what temperature it will be raised to but I guess somewhere between 68 and 70. I'm going to take another sample tonight so I'll measure the temperature then.
Looking forward to this one because last time I tried was with WLP002 and I thought it was finished. It was my first English IPA and I was really enjoying it too but after two weeks in the bottle it was way overcarbed.
I always have a hard time handling that yeast. Be it either WLP002 or WY1968
So it went up to 80 with the brew belt
but it seemed to have done the trick because it finished at 1.011 and I don't have any fear of it being overcarbed.After 9 days in the bottle it's tasting great. :rockin:
So it went up to 80 with the brew belt
After 9 days in the bottle it's tasting great. :rockin:
Have you posted the recipe?
eddiewould
Well-Known Member
I brewed an IPA with all EKG once. It was disgusting. One of the worst beers I've ever brewed. It doesn't taste infected either. I'll see if I can find the recipe when I get home.
Shenanigans
Well-Known Member
I followed the recipe on the 4th post in this thread.
The only thing I changed was that I used WLP005 British ale yeast instead of the Thames Valley from Wyeast.
Shenanigans
Well-Known Member
I guess you had an American IPA grain bill?
Shenanigans
Well-Known Member
Brewed this for the 3rd time about a month ago.
The first two times with wlp002 and wlp005.
This time with wlp023 which is supposed to be the white labs equivalent of wy1275.
I must say that the wlp005 was by far my favourite, perfect balance between yeast, malt and hops.
The one with wlp023 was bottled 2 weeks ago so that's probably why at the moment it tastes good but still very yeasty. The wlp005 was already great at this stage. I'll report back in a few weeks as it should have improved by then. Maybe even worth the wait
Shenanigans
Well-Known Member
Yes Maris Otter.
I can report back on the WLP023 version now.
Turned out good but the yeast esters were a bit restrained. I fermented it at 17 to 18oC which is a degree or two lower than the recommended temperature so maybe that was the reason.
I think I might give this one a go, but will change a few ingredients according to what I already got at home.
Mo will become pale malt
Victory will be Munich
Torrified wheat will be spelt malt
The crystal will probably be replaced by a mix of other crystals, don't know out of my head what I got at home.
Hops will be saaz and admiral for bittering only.
... Well... I changed every ingredient, but I guess it will stay somehow in the same area
StonesBally
Well-Known Member
The the pub I used to work at had an all EKG British ipa on cask. It was and still is an excellent beer. It had great hop flavor. Too bad I don't have the recipe. I don't think I could mimic the cask though. At any rate it was my favorite beer of theirs.
Northern_Brewer
British - apparently some US company stole my name
Hops will be saaz and admiral for bittering only.
... Well... I changed every ingredient, but I guess it will stay somehow in the same area
Try this 1868 Younger's XP (their IPA) http://barclayperkins.blogspot.co.uk/2011/09/lets-brew-wednesday-1868-younger-xp.html
WLP023 is pretty clean, so the odd degree won't make a big difference - I plan to play with it as my "summer" yeast.
Wow, that looks interesting for sure. I have never used liquid yeasts but I might consider it for this one. If not, I might be using Nottingham and add about 20% Munich malt to the grist to compensate for the higher attenuation with some more maltiness from the Munich.
A Czeck English ale, my Slovak friends will love it.
Brewsncrabs
Well-Known Member
Anyone ever use Fawcett Pearl with this recipe? How does Pearl compare to MO?
Northern_Brewer
British - apparently some US company stole my name
Pearl is certainly more neutral (but far from completely neutral), typically it's described as more bready to Otter's biscuitiness.
@Miraculix As that article mentions, it was very much the norm for British brewers to use foreign ingredients from the mid 19th century, they just couldn't keep up with demand any other way.
@Miraculix As that article mentions, it was very much the norm for British brewers to use foreign ingredients from the mid 19th century, they just couldn't keep up with demand any other way.
Yes, I have read that. Very interesting indeed. This brew will follow after my next ipa I am brewing next week to get rid of all those malt and hop rests I have flying around here. Need to regain some storage capacity before I will be able to explain to myself why ordering more malt is a good idea
I will go all MO for the saaz one, probably bittered with admiral. So almost a smash. I am still unsure about which yeast to choose. Maybe I will use something liquid for the first time. Don't know yet.
I will go all MO for the saaz one, probably bittered with admiral. So almost a smash. I am still unsure about which yeast to choose. Maybe I will use something liquid for the first time. Don't know yet.
This was sort of a long time ago, but I'm thinking about a modified version of this recipe, because I have a bunch of MO and EKG right now. What if I leave out the wheat and the victory malt and up the crystal a bit? Think this might work out fine?
Yes, it would be fine. I like the wheat for head retention, and the victory for "toasty", and less crystal, but that is my preference. If you like more crystal flavor, then it would be great.
Great! I'm going to try this one out for Spring. If it ever gets here...
I don't think you even need more crystal. Just sub victory for more Maris. I'd keep four ounces of wheat. A dash of crystal, mo and plenty of Goldings is great for a beer in the 1.055 region. Yeast on the drier side and a nice dry hop and you're sorted.
Oh, interesting. I was thinking of using wlp 002, which is not dry at all.
It's probably differences on how British beers are interpreted in the US. WLP013 would fit the bill maybe a bit better. Over here we'd be looking for dry, snappy, with a bitter bite. Maybe some caramel / malt hints or aromatics but not finishing sweet. White Shield is a good example for something a tad old fashioned.
I also have the West Yorkshire yeast. Might this one turn out better in an English IPA?
universalfrost
Keep your stick on the ice.
Made a smash with 12 lbs of marris
otter and almost the same hops profile. Used an ounce extra after 7 days for dry hopping.
Yeast was Bry 97.
mash at 152 for 60.
Collected 5.5 gallon in the fermenter
Was fairly decent...
I was mostly using what I had available that needed to be used before it got too old.
Might have added some Cara for head retention, but didn't have any availabile at the time.
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